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Matcha and Strawberry Ice Cream
Matcha and Strawberry Ice Cream
This recipe is adapted from Vanelja's book N'ice Cream found on page 73.  It's vegan and creamy and easy to make.  All you need is a blender and a loaf tin.  No ice cream maker needed as the macadamia nuts make it creamy alongside the coconut milk.  Macadamia nuts are quite expensive so you can swap it out with raw soaked cashews.  Ideally you need to the soak cashews overnight, if you are in a hurry you can boil some water and let it soak for an hour before blending.  The beauty of using macadamia nuts is that no soaking is needed.
  • 1/2 Cup macadamia nuts or sub soaked cashews
  • 1 14 Ounce can full fat coconut milk
  • 1 Tablespoon matcha
  • 2 Tablespoons maple syrup
  • 1/2 Teaspoon vanilla extract
  • 6 Strawberries hulled and cut into quarters
  1. Combine all ingredients in a blender except strawberries and blend for 2-5 minutes depending on how powerful your blender is.  Line a loaf pan with parchment and pour the matcha ice cream in.  Then drop in the strawberries randomly to form a nice pattern.  Freeze for 4-6 hours and cut into bars to serve.  Can be cut up to 12 bars.